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Baked Chicken and Vegetable Egg Roll
Source: dLife

Chicken and vegetables combined in a delightful appetizer.

Prep Time: 10 minutes
Cook Time: 26 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 62.5
Total Carbs 6.0 g
Dietary Fiber 0.7 g
Sugars 0.3 g
Total Fat 0.8 g
Saturated Fat 0.1 g
Unsaturated Fat 0.1 g
Potassium 75.5 mg
Protein 6.1 g
Sodium 198.5 mg
Dietary Exchanges
, 1/2 Vegetables , 1/2 Starch , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Chop the water chestnuts, green onions, and garlic. Cut the chicken breasts into small pieces.
  2. Place the chicken, broccoli, water chestnuts, green onions, garlic and 1 tablespoon of the soy sauce into a food processor and process for 5 seconds.
  3. Place a large nonstick skillet over medium - high heat and coat with cooking spray. When pan is hot add the vegetable and chicken mixture. Cook 5 to 6 minutes.
  4. Let mixture cool then stir in the egg white.
  5. Spread out the egg roll wrappers and place 2 heaping tablespoons of the vegetable and chicken mixture in the center of each.
  6. Wrap the egg rolls by first folding the top corner over the filling then proceed to folding the left and right corners.
  7. Brush water over the remaining corner of wrappers. Roll the filled end of wrapper tightly towards the exposed corner and gently press to seal.
  8. Spray the vegetable cooking spray over both sides of egg rolls.
  9. Coat a baking tray with vegetable cooking spray and place egg rolls on tray. Bake for 6 to 7 minutes on each side at 450 degrees.
  10. Mix together the remaining soy sauce with the chicken broth, 2 tablespoons green onions, and sesame oil. Serve sauce with egg rolls.

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